Category: Meat

The inspiration for this dish comse from the classic Yeager Schnitzel. Our favorite German Restaurant servers it with a rich mushroom sauce. This is my light version which can be easily whipped up for weeknight dinner.

Ingredients:

Boneless Pork chops

1 Tbsp of dry rosemary

1 shallots, slices

8 oz baby bella mushrooms, slices

2 tsp of flour

1/2 Tbsp of Worcestershire sauce

1/2 cup chicken stock

1 Tbsp of olive oil

salt and pepper to taste

Method:

Heat oil in a caste iron skillet.

Season porch chop with rosemary, salt and pepper.

Sear the pork chops in a medium high skillet, on both sides, till golden brown.

Remove seared chops and add shallots and mushrooms to the same skillet.

Saute till golden and add salt, pepper, Worcestershire sauce and flour. Cook for another 2-3 mins. The mixture will look very dry and will stick together.

Stirring continuously, add the chicken stock and the pork chops.

Simmer on medium low till pork 160 F at the center. Remove chops and continue to thicken the sauce to your liking.

Serve the chops with a generous smothering of the mushroom sauce. Sauteed green beans are a wonderful side with this dish !

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As the Beatles said “I get by with a little help from my friends”. For this recipe, my “friend” was store bought Harissa Simmer sauce. I keep reading about Harissa in magazines and have always wanted to try it. However, this past weekend, I was in the mood for something delicious and fast. So, I used the simmer sauce. But I did doctor it up. It turned out delicious! I mean, really delicious! MIND-BLOWING DELICIOUS! Here is what you will need.

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Just because the weather has warmed up does not mean I am going to give up on a classic pairing such as pork chops and apples. Here is yet again, another speedy dinner recipe that you can have on the table in 1 hr.

After they have marinaded, toss the pork chops in some flour (season with salt and pepper) and fry in some olive oil in a cast iron skillet. Once the outside is golden brown, set aside.

In the same skillet, saute 1/2 of an onion with some rosemary, salt and pepper. Deglaze the pan with either 1/4 cup white wine, water or chicken stock. Stir in 6oz of apple sauce. Add the pork chops and allow to simmer till chops cook through. Adjust salt and pepper. If the stock tastes to sharp from the vineger, add some baking soda to it.

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Hello readers ! It has been quite a while since I have posted. The last few months have been a whirlwind with the holidays and my travel back home to India. It took me a while to settle back into the pace pf things and I realized that I had stopped cooking for myself and had reverted back to the old habit of eating caned soup and vending machine granola bars ! The very thing I wanted to avoid and which is why I started writing this blog !!!!!! Anyway ! I am back and here with our Valentine’s Day meal ! Nothing says love like a big bowl of rich beef stew ! Thank you Ina Garten for the recipe !

Season short ribs with salt and pepper and fry in a large Dutch oven till golden brown and set aside.

In the remaining oil add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.

Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and cook for 2 hours or until the meat is very tender.

Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce

-Place a large pot or Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside for a moment; next, add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside for a moment; next, add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine; next, add in the garlic and stir, and once it becomes aromatic, add in the tomato paste, and cook for about 1 minute to cook out the “raw” tomato flavor; next, add in the sliced okra, the diced tomatoes with juice, the hot chicken stock, and the browned sausage and chicken, and stir to combine

allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes; after 20 minutes, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish), and simmer for only 2 minutes more as to not overcook the shrimp; finish by stirring in the chopped parsley and cilantro, and serve over rice.